There is a balance between meat consumption and sugar:

If you eat meat, you need sugar, and visa versa. Serious trouble can happen if the balance is off which is easy since sugar is addictive, like a drug. If you are a vegetarian and eat mostly carbohydrates, the effect of extra sugar is heightened.

One of the major drawbacks is that sugar raises the insulin level, which inhibits the release of growth hormones, which in turn depresses the immune system. Not something you want to happen if you want to avoid sickness.

According to Kathleen DesMaisons in her book Potatoes Not Prozac sugar sensitive people , those who have a more volatile reaction to the substance, usually have low levels of serotonin and low levels of beta endorphins.

The level of beta endorphins have a direct impact on a person’s self esteem, tolerance for pain, sense of connectiveness and to the ability to take personal responsibility for action. It follows that with higher levels of beta endorphins the disease management process would be easier.

When blood sugar spikes it signals the adrenal glands to release more adrenaline. This leads to adrenal fatigue and in turn makes blood sugar ups and downs ever more pronounced. Note this, for many of us have adrenals already fatigued from overeating of sugar.

According to William Duffy in “Sugar Blues” the difference between sugar addiction and narcotic addiction is largely one of degree. Here are some suggestions to make the withdrawal easier:

  • As you are reducing the amount of sugar also reduce the amount of meat you are eating
  • Eat a bit of ginger before meals
  • Taking Colloidal minerals that contain trace minerals Chromium and Vanadium would solve problem of craving for Sugar and sweets !
  • Craving for Sugar and sweets is a symptom of Chromium and Vanadium deficiency.
  • Don’t eat any concentrated sweetener for breakfast
  • Eat your breakfast as late as possible and start with fruit
  • Make pause between fruit and other food
  • Never eat fruit together other foods
  • Make treats like cookies sweetened with rice syrup (a honey like sweetener made from cultured rice) or barley malt
  • Get to know some new foods that have a subtle sweet taste from natural sugars. Try manna bread (tastes like a muffin but is made only from sprouted grains) or oatmilk.
  • Get to know more about the sugar/depression/energy connection. Read Food and Healing, Sugar Blues, or Potatoes Not Prozac

More About Sugar:

Sugars are classified as either simple or complex carbohydrates. Refined sugars such as white, brown, and turbinado sugars, and the unrefined simple sugars, such as fruit sweeteners and concentrated fruit juices, are all simple carbohydrates. The grain syrups: barley malt and brown rice syrup, contain complex carbohydrates besides some simple sugars.

Complex carbohydrates are a string of simple sugars (glucose) strung together that must be broken back down into simple sugars before they can be absorbed into the bloodstream; whereas simple sugars can go directly into the bloodstream.

An influx of sugar into the blood stream upsets the body’s blood sugar balance, triggering the release of insulin, which the body uses to keep blood sugar at a safe and constant level. Insulin also promotes the storage of fat, so when you eat sweets high in sugar and fat, you’re making way for rapid weight gain and elevated triglyceride levels, both of which have been linked to cardiovascular disease. Complex carbohydrates tend to be absorbed more slowly, lessening the impact on blood sugar levels.

Refined sugars have been stripped of the vitamins, minerals, and fiber that were originally present before processing. White sugar is 99.9 percent sucrose, and brown and turbinado are 96 percent sucrose. Brown sugar is white sugar with molasses and/or caramel coloring added.

Turbinado sugar, also called raw sugar, is slightly less refined and contains a trace amount of a few minerals.

Consequently, consuming large amounts of refined sugars places an extra burden on the body to supply the nutrients, specifically the B vitamins, chromium, magnesium, and zinc, needed to convert glucose (blood sugar) into energy. According to USDA biochemist Richard Anderson, refined sugar may also impair the absorption of trace minerals like copper and chromium present in some of the other foods we have eaten.

Refined simple sugars also have an impact on brain chemistry. They raise serotonin levels, which can leave you feeling drowsy. However, the unrefined simple fruit sweeteners have less impact on brain chemistry because they are high in the sugar fructose, which does not affect serotonin levels.

Choosing natural sweeteners  rich in complex carbohydrates and reading labels before buying a product will help you reduce your consumption of refined sugar. Natural sweeteners retain most of their vitamins and minerals, and many contain complex carbohydrates.

Below is a list and brief description of some of the natural sweeteners available.

Wherever possible, use Xylitol which is everything positive that sugar is negative, and is actually good for you; and Stevia, which is also a very good natural substitute.

 

Natural sweetener % complex carbohydrates in dry matter

(good ones)

% simple sugars in dry matter

(bad ones)

Brown Rice Syrup  (Rice malt)

is made from (yeast culture) fermented brown rice and sprouted whole barley. Like barley malt, it is ground and heated to make a thick syrup. Because of its mild taste, it can be used as a substitute for white or brown sugar.

OK for sick people but not too much !

It is one of the best of all concentrated sweeteners !

Avoid it if you have Candida Albicans (yeast) problem !

40 % complex carbohydrates (starch) 57 % maltose
Barley Malt Syrup 

is made from (yeast culture) fermented whole barley which is sprouted to break down some of the carbohydrate into the simple sugar maltose. It is then ground and heated to make a thick syrup. Barley malt is a good substitute for brown and white sugar. It is delicious in hot breakfast cereals, cookies, breads, muffins, and recipes using carob.

OK for sick people but not too much !

It is one of the best of all concentrated sweeteners !

Avoid it if you have Candida Albicans (yeast) problem !

33 % complex carbohydrates (starch) 66 % maltose
Granulated Brown Rice Sweeteners

are made from dried brown rice syrup or a combination of dried brown rice syrup and powdered grape juice concentrate. Brown rice sweeteners have a very mild flavor and can be used to replace white or brown sugar in baked goods.

OK for sick people but not too much !

It is good concentrated sweeteners !

Avoid it if you have Candida Albicans (yeast) problem !

33 % or more complex carbohydrates 66 % maltose, fructose, glucose, and sucrose
Fruit Concentrate/Sweetener

includes frozen juice concentrates such as grape or apple juice and refrigerated jars of fruit concentrates which are typically blends of juices such as peach, pear, and pineapple juice. Fruit concentrates are thicker than fruit juice concentrates and are made by cooking whole fruits at very low temperatures until they have been reduced to a thick syrup. Fruit sweeteners work well in most baked goods.

They are not much better then white or brown sugar !!!

If you are sick, avoid it !!!

1 %

complex carbohydrates

90 – 96 % simple sugars, fructose, glucose, and sucrose
Maple Syrup

is made from the sap of sugar maple trees. Thirty­five to 50 gallons of sap are boiled to produce one gallon of maple syrup. Grade A maple syrup has a lighter color and flavor than Grade B, which is darker with a stronger flavor.

It is not much better then white or brown sugar!!!

I do not recommend it !!!

1 %

complex carbohydrates

96 % sucrose
Honey

is a mixture of acid secretions from the glands of honeybees and nectar from flowers. Although honey is a natural sweetener, it is considered a refined sugar because 96% of dry matter are simple sugars: fructose, glucose and sucrose.

It is sweeter and higher in calories than refined white sugar. Honey does contain some B vitamins, minerals, and enzymes. However, the enzymes are generally destroyed by high heat causing the honey to lose nutritional properties when used in baking. God to use in special cures, but not as a every day food !

It is not much better then white or brown sugar!!!

I do not recommend it !!!

0 %

complex carbohydrates

96 % simple sugars, fructose, glucose, and sucrose
Granulated Cane Juice

is made from organically grown sugar cane juice that has been filtered and dehydrated. Its a simple sugar that tastes much like brown or turbinado sugar; however, its less refined and contains more vitamins and minerals. Granulated cane juice can be used as a substitute for both white and brown sugar, but it is still rich in sucrose.

It is not much better then white or brown sugar!!!

I do not recommend it !!!

0 %

complex carbohydrates

96 % sucrose
Molasses

is a by­product of the refined white, brown, and turbinado sugars. Sweet molasses or light molasses is the liquid left after the first extraction of sugar crystals. Blackstrap molasses is the liquid left after the last extraction of sugar crystals, and has a stronger, bittersweet flavor and is richer in potassium, calcium, iron, and B­vitamins than sweet molasses.   Though molasses is better than white sugar, it still contain a lot of it, so I can not recommend eating molasses.

It is not much better then white or brown sugar!!!

I do not recommend it !!!

0 %

complex carbohydrates

96 % sucrose
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